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OLD WALDORF-ASTORIA BAR BOOK
'
CREME DE CASSIS-A liqueur made in France of
black currants, whose voltage still causes headaches to
sq_me who recall its potency.
CREME DE MENTHE-A distillation of mint, or of
brandy flavored with mint. Usually green
in
color,
though there is also a white variety. By those who
could not pronounce its name correctly, it was often
called "green mint,'' or "white mint,"
menthe
being the
French word for "mint." It is usually made in France.
V~ltage,
48.
CREME YVETTE-An extract of violets, used for fla–
voring purposes; also drunk as a cordial or liqueur. Its
perfume often gave it preference over the common or
garden refuge of the drinking dissembler-a clove or
peppermint lozenge-before the commercial discovery
of halitosis. Made in New York.
CURACAO-Often mispronounced "Curacoa,'' especially
by Englishmen. A liquor made by distilling spirits with
orange peel and certain spices. Manufactured originally
in Holland. Name derived from that of a Dutch island
off the north coast of South America. Voltage,
55.
DUBONNET-A proprietary French bitters or tonic, one
of whose ingredients is said to be quinine.
GIN-Originally a drink distilled from malt or other
grain and afterwards rectified with and flavored with
junipe~
berries. Manufactured in Holland, under the
name of Hollands, Schiedam, and Schnapps. For the
effect of Schnapps, see Washington Irving's tale of that
sterling New Yorker of pre-war times,
Rip Van Winkle.
Also manufactured in England' under various names,
notably: Gordon, Booth's, Holloway's, Old Tom, Nich–
olson, Plymouth, House of Lords, etc. Among the